March 2015 cookbook roundup

Every month Susie Chang reviews new cookbook releases and
notes trends in the United States. And she may also occasionally
throw in a review of a "not-quite cookbook."And for our
non-U.S. members, Jane and Fiona provide similar reviews for new
Canada, U.K., Australia, and New Zealand releases.

US

Welcome to March, the month of days and night equal
in length, and the month when bread and cake and comfort books are
equally balanced with weight-loss books in one disguise or another
(Paleo, DASH, ketogenic). We just can't make up our
minds! which is yet one more reason why the cookbook market
continues to tick along at a blistering pace.

The Perfect Egg by Teri Lyn Fisher and
Jenny Park: This book all about eggs comes from the team behind the
food blog Spoon Fork Bacon.

Let Them Eat Cake! by Gesine
Bullock-Prado: This book twists the usual baking formula by
including four versions of each cake - the classic rendition
plus healthy, gluten-free, and vegan. Check out the book tour
details and stay tuned for a possible giveaway!

Root to Leaf: A Chef Cooks Through the
Seasons by Steven Satterfield: No one would expect a
second Southern vegetable cookbook in one month, but here it is.
Satterfield is a James Beard-nominated chef who wrote this
vegetable cookbook for omnivores.

Better on Toast by Jill Donenfeld:
Move over butter and marmalade and make way for Hot Miso Crab, Shaved Asparagus with Serrano-Basil
Butter, and sixty-eight other recipes for gourmet
toast.

The Covenant Kitchen by Jeff Morgan
and Jodie Morgan: A kosher cookbook for food lovers filled with the flavors of Italy, Provence, North
Africa, Asia, and California.

Modern Jewish Cooking by Leah Koenig:
This book hews more closely to the classics like
latkes, matzoh balls, challah and hamantaschen, although the
recipes are updated with smart techniques and vibrant
spices. See where Leah Koenig is headed on her book
tour.

Real Sweet by Shauna Sever: Cookbook author and blogger Shauna Sever makes
treats using alternative sweeteners like coconut sugar, agave
nectar, orange blossom honey, and jaggery. Find out if the book
tour is coming your way in our event calendar.

Gluten-free Flour Power by Aki Kamozawa and Alex Talbot: The authors bring
years of experience in professional kitchens to create smart
alternatives to the present forms of gluten-free food, using three
all-purpose flour blends (for soy, dairy, and corn allergies) in
over 90 recipes.

Street Foods by The Culinary Institute
of America (CIA) and Hinnerk Von Bargen: This
book will be the first complete guide to the street foods of the
world for professional chefs and culinary students.

A Bird in
the Hand: Chicken Recipes for Every Day and Every Mood by
Diana Henry: Chicken is one of the most popular proteins but it can
get boring. Diana Henry's collection of recipes from around the
globe will give you new ideas for quick meals, weekend grilling and
entertaining. The US edition of the book is published on
April 7. See her book tour details here.

Edible Wild Plants and Herbs by Pamela
Michael: This is both a cookbook and field guide to the
identification and use of foodstuffs from the wild. There are
almost 400 recipes covering nearly 100 different plant varieties
and the illustrations.

The Violet Bakery Cookbook by Claire Ptak:
Claire Ptak, author of several previous cookbooks, own a popular
bakery and café in Hackney, London. This new book has recipes for
baked goodies that you might want at different times of day - from
wholesome breakfasts through treats for afternoon tea to evening
desserts for parties.

Preserves, Pickles and Cures by Thane
Prince: Not only a celebration of lost skills such as curing,
rendering and pickling and a collection of fantastic recipes, but
also provides advice on stocking a cupboard or pantry and the best
way to store cheese, cooked meats and vegetables.

Hotel Chocolat: A New Way of Cooking With
Chocolate: Any chocoholic who has visited one of the Hotel
Chocolat stores knows that they are all about cocoa - from bean to
powder to bars. Here they show how cocoa and chocolate can be used
in many more ways than just desserts (though there are plenty of
those recipes too).

How Baking Works…and What to Do When it
Doesn't by James Morton: James was a runner-up in the 2012
Great British Bake Off. Now a qualified doctor, James still finds
the time to bake. In this book he gives step-by-step instructions
for achieving perfect bakes and gives rescue tips for what to do
when perfection eludes you.

Take One Veg by Georgina Fuggle: In each
recipe, she focuses on one veg - the star of the show - and brings
out their best qualities, with ideas for brunches, lunches,
week-night suppers and weekend occasions. A great way to use up
excess amounts of vegetables from your garden or farm share.

Puglia by Tara Russell: The latest edition
in the Phaidon series of regional Italian cookbooks, produced with
The Silver Spoon. As well as recipes for Puglian specialties, the
book explores the province's unique culture, key ingredients,
producers and food markets.

Pigs and Pork: River Cottage Handbook No.
14 by Gill Meller: The latest in the series of books
from Hugh Fearnley-Whittingstall's River Cottage empire. This one
focuses on all things pig - not just recipes but also rearing and
slaughtering your own pig.

Ireland

Deliciously Irish by Nuala
Cullen: Irish food has always been thought of as rustic and
filling but you will now find a new strand of cooking still based
on Ireland's rural heritage but with a modern twist. Nuala Cullen
takes a new look at traditional Irish dishes and showcases the
wonderful artisanal and seasonal produce from the new wave of Irish
producers.

The Potato Year by Lucy Madden: Since she
moved to Ireland from London in the 1970s, Lucy Madden has become
an expert potato grower and cook. Here she presents the very best
300 potato recipes she has developed over those years.

Canada

Curbside: Modern Street Food From a Vagabond
Chef by Adam Hynam-Smith: An Australian-born and trained
chef who then travelled the world and ended up in Canada, Adam
Hynam-Smith brings lots of influences to his cooking. He started
one of the first food trucks in Canada and his signature globally
inspired street food dishes are featured in his first cookbook.

Australia & New Zealand

The Zumbo
Files: Unlocking the Secret Recipes of a Master Patissier
by Adriano Zumbo: Top Sydney pastry chef Adriano creates a
completely new and contemporary incarnation of some classic
desserts. Each chapter focuses on a particular type of patisserie
and there are step-by-step instructions for the basic recipe for
each patisserie type, then the recipes that follow are dazzling
variations on that theme.

Spice I
am by Saenkham Sujet: Sydney-based Thai chef
Sujet shares his family recipes that let you recreate authentic
Thai food at home. Learn how to make restaurant favourites
including stir-fried crispy pork belly with basil and a massaman
beef curry from scratch. Throughout, Sujet offers practical advice
on finding the ingredients and mastering the cooking techniques you
need to create your own Thai feasts at home.

The Best of
Gretta Anna with Martin Teplitzky by Martin
Teplitzky: Gretta Anna Teplitzky is to Australian cuisine what
Julia Child was to American cuisine. In memory of his mother,
Martin has curated a selection of recipes from her two bestselling
books, including her iconic take on classics such as French Onion
Soup, Bouillabaisse, Coq au Vin, and Cassoulet, her famous Anna's
carrot cake, and chocolate mousse.

Going
Paleo by Pete Evans: Pete Evan's latest book for
Paleo provides 80 recipes for those who follow or want to start
this way of eating. He explains the how, with a run-down on the
foods that have to go and what to replace them with; a detailed
guide to setting up your paleo kitchen; and a 10-week kickstart
eating plan to help you get started.

Dominique
Ansel: Secret Recipes from the World Famous New York
Bakery by Dominique Ansel: An Australian version
of this wonderful book is now available, from the creator of the
Cronut pastry. Dominique is also well known as the proprietor of
New York's highest-rated bakery. There are recipes for both amateur
and professional bakers, including Chocolate Pecan Cookies with the
molten chocolate centre; the secrets to the exquisite caramelised
crust of this Cannele de Bordeaux; and the most adventurous will
tackle The At-Home Cronutin.

Mr.
Wilkinson's Simply Dressed Salads: A Cookbook to Celebrate the
Seasons by Matt Wilkinson: Matt's ethos is
simple: food in season tastes the best, especially when it's grown
in tune with nature. Following the seasons, Simply Dressed Salads
has recipes for 52 salad recipes that are both meals in themselves
and fantastic accompaniments. Matt also shares an illustrative
'family tree' of salad dressings that match different flavour
'families' with ingredients.

Recipes from
My French Kitchen by Allyson
Gofton: Allyson spent a year in a remote farmhouse in the
Hautes-Pyrenees with her family. Her latest book offers a glimpse
into French village life as she tells stories from this
little-known area of France and includes 50 seasonal dishes adapted
for New Zealand home cooks.

Love and Food
at Gran's Table by Natalie Oldfield: Natalie's
previous books have been inspired by her own beloved grandmothers.
For this book she has embarked on a very personal journey to
collect the stories and culinary wisdom of over 60 grandmothers
from New Zealand and around the world. Over 120 recipes to recreate
simple, wholesome and delicious food created with love by grans who
spend every day caring for others, and in doing so bless
generations of people.